Tip: Read directions completely before preparing.
Ingredients:
1 teaspoon chili powder
¼ teaspoon ground chipolte chili
pepper
¼ teaspoon fresh ground black
pepper
1 teaspoon garlic powder
1 teaspoon fresh ground cumin
(comino)
3 cups chopped/shredded
cooked chicken
1 tablespoon olive oil
1 cup white onion, chopped in
large chunks
½ cup chopped sweet peppers
1 plum tomato, chopped
1 (10 ounce) can cream of
chicken soup, undiluted
1 (10 ounce) can cream of chicken
and mushroom soup, undiluted
1 (4 ounce) can Hatch’s diced
green chilies
1 cup chicken broth
bag of thin tortilla chips
1 ½ cups mild cheddar cheese,
shredded
sour cream (optional)
sour cream (optional)
Directions:
In a small bowl, add chili
powder, chipolte chili pepper, black pepper, garlic powder and cumin, and then
mix all together.
In a skillet over medium high
heat add olive oil and heat. Then add
onions and sweet bell peppers and sauté about 5 minutes or until tender and just
turning light brown.
Add tomatoes and spiced chicken and saute
another 2 minutes. Stirring to combine all; remove from heat and skillet and set aside.
In the same skillet, that you
just removed the chicken from, over medium heat, add the 2 cans of soup, green chilies
and chicken broth. Just warm enough to
stir all together and create a sauce.
Remove from heat and set aside.
In a 10 x 6 inch baking dish spread
some of the sauce mixture, and then layer tortilla chip pieces on top of the
layer of sauce.
Top with ½ the chicken
mixture and ½ cup of cheese.
Add sauce to just cover the chicken, spread with serving spoons.
Add another layer of chips,
then remaining chicken and cheese. Add
remaining sauce, spread it with serving soon.
Bake at 350° for 40 - 45
minutes, and until nice and bubbly and the top just turning a light brown. Remove from oven and let sit for 10 minutes. Serve and top with sour cream, or extra chopped onions! Enjoy!
Tip: You can freeze the casserole up to 1 month, if desired. Thaw in refrigerator
overnight, and bake as directed.
